This organic coconut milk is already one of the cleaner commercial options with no seed oils or major artificial additives. However, DIY allows you to control the mineral fortification, eliminate synthetic vitamins, and source the highest quality organic coconut cream for superior flavor and nutrition.
Based on: Organic Coconut Unsweetened Coconutmilk
· Makes approximately 16 servings (1 gallon)
· Serving: 1 cup (240ml)
Why This Recipe is Seed Oil Free
Commercial Organic Coconut Unsweetened Coconutmilk from SO Delicious often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Prevents separation and creates the smooth, creamy mouthfeel of commercial coconut milk
Xanthan gum
1g (about 1/4 teaspoon) · Bob's Red Mill Xanthan Gum
Works with guar gum to stabilize the emulsion and prevent ingredient separation
Fine sea salt
1g (about 1/4 teaspoon) · Redmond Real Salt Fine
Enhances flavor and provides the subtle mineral taste found in commercial versions
Instructions
Step 1. Start with room temperature coconut cream. Open 2 cans (400ml each) of Native Forest Organic Coconut Cream and pour into a large mixing bowl. If the cream has separated, whisk vigorously for 1-2 minutes until smooth and uniform. Room temperature cream blends much easier than cold.
Step 2. In a small bowl, combine 2g guar gum and 1g xanthan gum with 1g fine sea salt. Whisk these dry ingredients together thoroughly to prevent clumping when added to liquid. These gums are powerful thickeners - even tiny amounts make a big difference.
Step 3. Using an immersion blender or regular blender, slowly incorporate the gum mixture into the coconut cream while blending. Blend for 30-45 seconds until completely smooth. The mixture will begin to thicken immediately as the gums hydrate.
Step 4. Gradually add 3200ml (about 13.5 cups) of filtered water while continuing to blend. Add water in 3-4 portions, blending well between each addition. This prevents the gums from forming lumps and ensures even distribution throughout the mixture.
Step 5. Blend the entire mixture on high speed for 2-3 minutes until completely smooth and creamy. The final consistency should coat a spoon lightly but pour easily. If too thick, add water 50ml at a time. If too thin, let rest 10 minutes for gums to fully hydrate.
Step 6. Strain the mixture through a fine mesh strainer to remove any remaining lumps or undissolved particles. Press gently with a spoon but don't force - this step ensures the silky smooth texture of commercial coconut milk.
Step 7. Transfer to clean glass bottles or jars, leaving 1-2 inches headspace for expansion. Refrigerate immediately and shake well before each use. The natural separation is normal - just shake vigorously for 10-15 seconds before pouring.
Step 8. Use within 5-7 days when refrigerated. For longer storage, freeze in ice cube trays for up to 3 months - each cube is approximately 2 tablespoons. Thaw overnight in refrigerator and shake well before use.
Storage
Refrigerate in sealed glass containers for 5-7 days. Shake well before each use as natural separation occurs. Can be frozen in ice cube trays for 3 months - thaw overnight and shake well.
Cost Comparison
Cost per serving (homemade)$0.58
Cost per serving (store-bought)$0.89
Savings35%
Initial investment in gums and salt (~$34) pays off quickly. After first purchase, ongoing cost is mainly coconut cream at $0.56 per serving. Bulk buying coconut cream reduces costs further.